Me Bread Pudding

Bread Butter Pudding

Ingredients:

1 french bread, break into small pieces

3 eggs

1 cup of castor sugar

1 teaspoon vanilla essence

1.5 cup whip cream

2.5 cup fresh milk

125 gram butter, melt

2 firm pear, diced into cube

1/2 cup chop dried appricot

1/2 cup slice almond

Method:

Beat the egg and sugar. Once the eggs mixture dissolve, add in the vanilla, followed with cream and fresh milk. Put in the french bread & butter mix well. Leave it aside for 30 - 45 min and stir gradually. Once the bread has dissolved and soft, add in the diced pear and appricot, stir well. Pour it in the rectangle baking dish and bake it at 180 degree for 50 mins or until its cook. Sprinkle the almond and bake for further 3 mins or untill the almond golden brown.

Vanilla Sauce

500 ml whip cream

2 eggs

1 tsp vanilla essence

1.2 cup sugar

Method:

Beat the eggs and sugar. Once its dissolve, add in the vanilla essence. Boil the cream in the sauce pan. Turn off the fire once it boiled. Pour the egg mixture with holding high up the bowl and keep on whisking it till finish. Continue whisking it until its smooth

Apple & Cranberry Crumble Cake

I have no proper picture taken for this cake, so this was a courtesy from my dear guest which I made specially for her as well as the recipe posted here. Am not in the situation to update this blog due to my other commitment. As to honor the guest & a dear friend who had been asking and me been ignoring for too long, bet they must have a kind of idea what type of person am I...haha which I believe they wont! I am posting it today after this cake had been baked for err more than 6 months I think....;)

APPLE AND CRANBERRY CRUMBLE CAKE

Cake

1/2 cup butter, room tempeture
1 cup castor sugar
2 large eggs
1 cup all purpose flour
1 teaspoon baging powder
2 medium granny smith apples, peeled, cored and diced
1 cup dried/fresh cranberries ( I used dried cranberries)

Crumble Topping

1/4 cup frimly packed brown sugar
1/4 cup all purpose flour
1/4 cup ground almond ( originally recipe was desiccated coconut)
3 tablespoon cold butter, chopped

Method

Preheat the oven to 180 degree C. Lightly grease a 9 inch springform cake pan and line base with parchment paper.

To prepare the cake, beat the butter and sugar in a medium bowl with an electric mixer on medium high speed until pale and creamy. Add the eggs one by one at a time, beating until just blended after each addition. Combine the flour & baking powder in a medium bowl. With mixer on low speed, gradually beat in the mixed dry ingredients. Stir in apples and cranberries by hand. Spoon the batter into the prepared pan and set aside.

To prepare the topping, place the brown sugar, flour, ground almond in a small bowl. Rub in the butter until the mixture resembles coarse bread crumbs. Sprinkle the topping over the batter.

Bake for 50-60 minutes, until golden brown and firm the touch. Leave to cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at temperature room.

Note : the photo above was double of this recipe as I want the cake to be thick.